Prepare grill. Drizzle olive oil over fish, and season with 1/8 teaspoon salt and pepper. Grill fish about 4-6 minutes per side, or until opaque throughout.

Top grilled fish with pineapple salsa and serve.

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Wash and trim ½ bunch of asparagus. Place on a plate and drizzle with 2 teaspoons olive oil. Roll around to coat. Grill for 3-5 minutes, rolling around occasionally, until tender-crisp. Season with salt and pepper to taste.

Side Suggestions: Coconut Rice

Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, and reduce heat to low. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to cooked rice.